1-Bowl Chocolate Chocolate Chip Muffins (GF)

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Bowl of stacked gluten-free Vegan Double Chocolate Muffins

Remember those Vegan Banana Nut Muffins I made recently? If not, you should make them. Like, STAT.

Well, as I was writing the post, I realized I had yet to make my second favorite flavor of muffin in gluten-free form. That had to change, obviously.

Spoiler alert: It totally worked and they’re totally delicious.

Whisking together ingredients for homemade gluten-free vegan Chocolate Muffins

This is another 1-bowl recipe! It also requires simple ingredients you likely have on hand right now.

The base of the batter is flax eggs, applesauce, coconut oil, and almond milk. Good news! These muffins are naturally sweetened with maple syrup and coconut sugar.

To keep them gluten-free, I used a mixture of gluten-free oat flour, almond flour, and my DIY Gluten-Free Flour Blend. This is my go-to blend in most baked goods for keeping them light, airy, and tender.

The chocolate flavor comes from cocoa powder and vegan dark chocolate chips (my favorites being Enjoy Life or Trader Joe’s). I suggest a modest amount of chocolate chips in the recipe, but then I went ahead and topped them with another hefty handful before baking. Because chocolate is life.

Cutting board full of 1-Bowl Vegan Chocolate Muffins
Stack of gluten-free Chocolate Muffins for a healthy vegan snack

These muffins rise beautifully and then fall a bit when they’re cooling. But not to worry! That doesn’t mean they’re not perfectly fluffy, tender, and crumbly on the inside.

And I love how the top forms a bit of a crust while the inside remains super moist and chocolaty. Total swoon-fest. You’re gonna want, like, three of these with a glass of almond milk immediately. Trust me.

Close up shot of a gluten-free Vegan Chocolate Muffin

I hope you all LOVE these muffins! They’re:

Moist on the inside
Crumbly on the outside
Perfectly sweet
Easy to make
Naturally sweetened (!!)
& So delicious

These would make the perfect healthier treat to accompany a breakfast such as a scramble or a smoothie. They would also make a lovely afternoon snack or dessert.

If you’re not gluten-free, I’ve got you covered with my Fudgy Double Chocolate Chip Beet Muffins. And you can see more of my muffins here:
Vegan Blueberry Muffins for 2
Banana Almond Meal Muffins
Vegan Lemon Poppyseed Muffins
Peanut Butter & Jelly Muffins (GF)
Vegan Banana Crumb Muffins
Pumpkin Chocolate Chip Muffins
1-Bowl Pumpkin Muffins (GF)
Vegan Carrot Apple Muffins (GF)
1-Bowl Blackberry Cornmeal Muffins

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Half eaten delicious vegan chocolate muffin

1-Bowl Chocolate Chocolate Chip Muffins (GF)

Tender, fluffy, vegan chocolate chocolate chip muffins made with in 1 bowl! Naturally sweet, insanely delicious, and so easy to make.
Author Minimalist Baker
Stack of bowls piled high with Gluten-Free Chocolate Chocolate Chip Muffins
4.91 from 64 votes
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 10 (muffins)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • Preheat oven to 375 degrees F (190 C) and line 9-10 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners (I prefer these, as they don’t stick to the muffins).
  • Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
  • Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.
  • Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.
  • Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10 // amount as original recipe is written // adjust if altering batch size), and top with a few more chocolate chips (optional).
  • Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.
  • Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.


*Nutrition information is a rough estimate calculated without additional chocolate chips (on top).
*Recipe adapted from my Fudgy Beet Double Chocolate Chip Muffins.

Nutrition (1 of 10 servings)

Serving: 1 muffins Calories: 232 Carbohydrates: 31.4 g Protein: 3.7 g Fat: 11.7 g Saturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 249 mg Fiber: 3.5 g Sugar: 16 g

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My Rating:

  1. Lily says

    Hi! I don’t have access to applesauce where I live so could I use vegan yogurt instead? Also could I replace the flaxseeds with chia? Thanks in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lily, we think those modifications would work well, but haven’t tried them ourselves. For the chia, we’d suggest grinding it first. Let us know how it goes!

  2. Kristin says

    I just discovered this recipe a few weeks ago and already have made it countless times. These are the fluffiest, most delicious muffins. They truly taste like chocolate cupcakes. I use spelt flour instead of the gluten blend and they turn out great. Thanks for the amazing recipe!

  3. Natalie says

    These muffins are so delicious! We added shredded coconut to the mix, just because we’re big coconut fans. But definitely a recipe we will be making again!
    Thank you !!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, do you mean making it with all purpose flour? That should work, but we’d suggest reducing the amount. As for other gluten-free options, we’d suggest searching the comments to see what others have tried. Let us know how it goes!

  4. Uzhmaa says

    I just made these and they turned out wonderful! Soft, moist and not crumbly or dry at all :)
    Slight tweaks:
    I added a shot of coffee, used Doves farm GF plain flour in place of the 3/4 cup flour blend, and grated apple in place of apple sauce, and 2 chia eggs in place of 2 flax eggs. Would definitely recommend and make again, thank you!

  5. Elisa Pellegrino says

    We loved these muffins so much!! I didn’t have all the ingredients at hand so I exchanged:
    GF flour -> all purpose flour
    Coconut sugar -> brown sugar
    Almond flour -> blended real almonds
    Still gorgeous and delicious! Thank you for sharing this recipe! :)

  6. Kathryn Lloyd says

    A follow up question – I’ve made them again and we enjoyed them just as much as the first time – which is a Lot! :-) This recipe and your Chana Masala are 2 of my very-best-favourites! ;-)

    I’m sharing this recipe with friends, and wanted to ask you – for those who want to use an egg, do you have any thoughts on whether they should use 1 egg or 2? I don’t have a clue because it’s been many many decades since I used eggs.

    Thanks for your wonderful recipes and website. It’s my favourite food website ever. :-)

  7. Sarah says

    Seriously show stopping. A true chocolate cake without any notice of it being vegan.

    Even with my substitutes, as I use what we grow that’s in season and available, as well as local ingredients as possible, these turned out phenomenal.

    – subbed puréed zucchini for applesauce
    – subbed panela for maple syrup
    – subbed all-purpose flour for GF blend
    – added chocolate frosting made from whipped coconut cream, coconut oil, melted dark chocolate, powdered sugar, and orange zest

    The cake was so moist and fluffy with deep chocolate flavor. Adding the frosting took it over the top and impressed non-vegans & vegans alike! In fact, I served this alongside a rich, classic non-vegan chocolate cake and this was even better received.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! And love all your creative modifications. Thanks so much for sharing, Sarah!

  8. Kathryn Lloyd says

    Oh – Heavenly !!!! These are So so wonderful! They look, smell, and taste just great. So light and moist and not the last bit gummy, and not crumbly either!!

    I’ll tell about my slight variations in ingredients. I used almond meal instead of flour. I also substituted that in the place of oat flour.

    I used cacao powder instead of unsweetened cocoa powder.

    They are absolutely perfect. Thanks Dana. I was so delighted I took photos, and posted them along with the link to your recipe on my FB page.
    Thanks, Kathryn

  9. Toni Curtis says

    These are FANTASTIC! I made a couple substitutions based on what I had on hand…date sugar for coconut sugar, cocoa nibs for chocolate chips, homemade peach jam for the maple syrup, grated apple in place of applesauce, and I added 1T of instant coffee to intensify the chocolate. These are so moist, fluffy, and flavorful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Toni. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Sue says

    These were surprisingly wonderful! Not too many things I have made that are both vegan and gluten free….but these are awesome. Thanks!

  11. Zuzana says

    Top!! 😄 These muffins are so delicious! I cut down the sugar and syrup, but they still turned our great. And added sour cherries (I was inspired by another recipe of yours :) ) and now I just need to stop myself from eating half the tray at once!! Will definitely do them again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Zuzana! And we love the cherry idea =) Thanks so much for sharing!

  12. Kerry says

    These were delicious and my picky kids loved them, too! I used 1/2 cup club soda as my egg substitute since I was out of flax seed. Because of that, my batter was runnier and definitely pourable, but they puffed up nicely when baked and were super moist. Thank you for the recipe.

  13. Juliane Glinski says

    Hi, I would like to make these and I have gluten free flour based on maize flour and corn starch left and would like to use this (since I am not gluten free anymore and it´ll go bad…) so I was wondering if that should work since your flour is based on rice and mine is mainly maize but also some rice and tapioka. It is called “cake and cookie flour” so I suppose yes? Thanks ahead!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Juliane, we haven’t tried that, so we’re not sure whether it would work. But it might? Let us know if you try it!

  14. Chris says

    OMG… the smell of chocolate while these are baking is glorious. Just made these and I should have doubled the recipe! These won’t be around too long. Perfect chocolate muffin. Thank you!

      • Julia says

        So… I used the “Schär gluten free cake flour” and replaced the almond meal with ground almonds. I didn’t have enough apple sauce so half had to be banana mash. But still these muffins turned out so amazing! I am right now having another batch in the oven because last time I really made wayyy too few! They are not too sweet but still moist, fluffy and the best vegan gf cake ever, so they will now be my new go-to recipe (along with your brownie energy balls :)) Thanks for your delicious recipes!

      • Marina says

        Made these muffins a few weeks ago for my daughter’s HS graduation family party and everyone loved them!
        I used real eggs (2) and a mix of brown rice flour and tapioca starch (2 tbsp) instead of the GF flour. Everything else according to the recipe. They tasted and looked great! I think they tasted even better after a night in the fridge.
        Will be making again this weekend.

  15. Elisabeth says

    These turned out amazingly!
    My alterations: I can’t have almonds, so instead of almond meal, I ground some walnuts in my mortar and pestle; instead of almond milk, used chocolate Ripple (pea milk); I didn’t have oat flour on hand, so I put rolled oats in my spice grinder and used that; didn’t have maple syrup or coconut sugar, so I used a little more than 1/3 cup of raw cane sugar. These turned out wonderfully! Not exactly bakery soft on the outside, but incredibly moist and springy on the inside. Using less sweetener means that the chocolate chips are glorified in the outside. Great portioning and great instructions!

  16. Nikhila Shankar says

    Delicious! I ended up using whole wheat flour and almond flour because I didn’t have any oat flour or gluten-free flour. Turned out perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nikhila. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. angela says

    These are soooo good!! The only changes I made was replacing coconut sugar for dark brown sugar and put regular eggs in there instead of flax seed meal.
    They kept their volume even after cooled down. They are moisture and DELICIOUS!!
    ¡Gracias! ?

  18. Mo says

    So delish! Gluten free flour has been hard for me to adjust to and find fluffy recipes for. This one does not disappoint. I wouldn’t even know it’s gluten-free. The texture was perfect. My daughter has made them twice now (9 years old, so it’s not too hard!); the second time we didn’t have chocolate chips, so we omitted and made a simple coconut oil, cacao, honey “frosting” with a dash of sea salt, and boy howdy, that worked too! Yumma numma!

  19. Vasudha says

    I made this recipe and I substituted the 3/4 cup Gluten Free Flour Blend with 1/2 White Wheat Flour and 1/4 All purpose flour. They turned out really good! Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Vasudha. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Anne says

    My son is newly gluten and dairy free and LOVES these. Easy to make, freeze well and can be microwaved right out of the freezer. Thank you for an easy, make ahead breakfast that he likes. Phew!

  21. Richa Sharma says

    Hi, I made this yesterday with the addition of strawberries in the muffins. Came out brilliantly. Very fluffy and rose quite a bit in the oven. Favorite vegan choco muffin recipe so far!

  22. Jo says

    These are so good!! I didn’t have applesauce so I used part mashed banana and part pureed apricots instead. Delish!! My kids loved them too.

  23. Amanda says

    Hi! I did see that someone had subbed for all putpose flour, I was wondering if that was/ can be done for all 3? Sub the flour blend, oat meal and almond flour. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we aren’t sure that would work as the oat and almond flours provide a textural element. But if you give it a try, we would love to hear how it goes!

    • Rachel says

      I subbed all purpose flour for all 3 flours, but only did 1 cup and it was perfect. My teenager, who scoffs at words like organic and vegan, made them. It showed her that making something a little more healthy can still equal delicious!

  24. Emiliana Dominguez says

    These are absolutely delicious! I have made them a couple of times and they never disappoint. Everyone in my family loves them (and I am the only vegan one). Can’t get enough of them!

  25. Amanda says

    I made these a year or so ago and they are incredible. I love them! Once again- I can’t have applesauce right now. Would pumpkin make them tase “pumpkiny”? Also, it’s my birthday Sunday, could I bake this in a Bundt pan? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, happy birthday! We aren’t sure if this would work in a bundt pan as it may impact the texture. But if you give it a try, we would recommend cooking it longer and we would love to hear how it goes! Pumpkin might work and another reader used vegan yogurt with success. Another idea would be to use beet puree. Hope that helps!

      • Amanda Taulbee says

        Thanks so much! I ended up using the Chocolate Birthday cake recipe you have – its very similar to the muffins but I figured its meant to be a cake so it would work better in a bunt pan. I could NOT have turned out more perfect! It was so delicious! I used pumpkin in place of applesauce and it was so great. I did a little less sweetener than the recipe called for, but with using pumpkin I could have used the whole amount for sure and it wouldn’t have been too sweet. But i loved it so much anyway! Tasted just like the muffins but in cake form :) Finally a cake I can have that doesn’t make me sick! I have tried mixes before but they have SO much sugar, and cane sugar doesn’t sit will with me. The combo of coconut sugar and maple syrup was perfect. And it was SO moist too! I wish I could post a photo to show how great it was. Thank you for these great recipes you are the best! I have tried so many and want to try more. Do you have a cookbook?? I want to make a custom cookbook with all my favorites – haha!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Amanda, thanks so much for the lovely review and for sharing your substitutions! We are so glad to hear your birthday cake turned out so well! Feel free to tag a photo #minimalistbaker on instagram. Here is our print cookbook. Thanks again! Enjoy!

    • Amanda says

      I got your message about applesauce! I’ll use pumpkin :) for this muffin recipe, would it work as a cake? I’m thinking of doubling the recipe and trying it in a bundt pan for my birthday this weekend :) they are basically cake anyway ? but healthier!

  26. Sofia says

    So good! I used all purpose flour instead of GF and only sweetened with maple syrup.. and they were perfect!

  27. Sia says

    Sometimes all you need is some chocolate muffins. Loved every step of making them, haven’t changed anything about the recipe. It’s perfect! Thank you from a person with a cold, headache, but with a chocolate muffin in both hands. Amen!

  28. Alyssa says

    These are amazing! I used canola oil instead of coconut oil and a little more coconut sugar instead of maple syrup because I ran out. I also added a bit more chocolate chips because as you said, chocolate is life. They turned out amazing and my boyfriend and I can’t stop eating them. Thank you Dana!!

  29. Heather says

    If I don’t have oat flour can I use gluten free oats or more almond flour or gluten free flour blend in place of that? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried it that way, but think it could work! Perhaps almond flour would work a little better? If you give it a try, we would love to hear what you think! Thanks!

      • Heather says

        Thank you so much! I used more almond flour (exact amount) instead of oat flour and they turned out to be SO good!!

        • Heather says

          Also PS I don’t know why, but mine also turned out to have fluffy “muffin tops”, rather than flat like in the pictures, which was unexpected and I loved it! And I only replaced the oat flour with almond flour, as well as exchanging chocolate chips for dried cranberries!

  30. Cealice says

    I made this and opted for ground walnuts instead of almonds, and banana instead of apple sauce, and it turned out deliciously scrumptious!

  31. Melissa says

    I really want to love these and was pumped after reading the reviews. Mine came out in my opinion- overly “cakey” not super moist or fidget as I hoped. Here’s the changes I made, which were all ok’d in the comments. Where may I have gone wrong?!
    I used regular eggs vs flax eggs since I’m not dairy free
    I used organic cane sugar vs coconut sugar since I didn’t have any on hand
    I used all gluten free flour (2 and 1/3 cup-total of all flours) vs 3 different kinds
    I used regular choc chips vs dairy free ones.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, sorry to hear these didn’t turn out as you expected. We wouldn’t think subbing the chocolate chips would contribute to a different texture, but any of the others could potentially change it- perhaps just one change would be okay but not all together? Hope that helps!

  32. Lindsay says

    I made these with my two toddler daughters this morning. They dubbed them “super duper delicious chocolate muffins”!! I subbed honey for maple syrup and used 73% dark chocolate bar chopped up instead of vegan chocolate option; but followed all other ingredients and directions as written. Mine had gorgeous round tops and tasted so good! Thank you! Time and time again your recipes delight us and impress us with the vegan/gluten free options that don’t sacrifice a lick of yumminess!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your modifications, Lindsay. We are so glad your daughters enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  33. Kaitlyn says

    You are the best!!! I needed a new double chocolate muffin recipe that was gf and vegan. They turned out amazing! We also love love love your chocolate fudgy brownie cookies!!!
    The only website I use for recipes. <3

  34. Liz says

    I used gf oats instead of oat flour, and a quarter cup coconut flour instead of the almond flour…also added one tsp vanilla extract, some shredded coconut and macadamia nuts…so delicious! Much fluffy ?

  35. Sherise says

    These. Are. Soooooooo. GOOD!
    The first ever successful GF vegan baking I’ve ever made.
    Thank you sooo much! My only sub was banana in lieu of apple puree because it was what was on hand.
    Committing this recipe to the brain book.
    You are a legend xx

  36. Jacky Surber says

    I don’t normally bake gluten-free so I was excited to try these out. I used some bobs redmill gluten free flour I had on hand, and beet purée instead of apple sauce. I made this recipe side-by-side with the regular version and they looked almost identical. I was surprised at how well they rose and the way the texture tasted like a normal (not gluten free) dessert. Overall these were much less sweet than the regular version. If I make them again I will add a pinch more salt and a little more sweetness. Overall A great gluten free recipe to have in my repertoire. Thank you Dana,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If not gluten-free, you could try subbing regular whole wheat flour for all of the flours. Scan the comments above for more tips. Let us know if you give it a try!

  37. Jk says

    Perfect cupcakes! Fluffy, moist and not overly sweet. I usually make them with vegan ganache icing (chocolate chips, coconut oil and almond milk) . I didn’t have any of the minimalist gf flour blend left, so I subbed bob’s red mill 1:1 gf flour and it turned out great!

  38. Emily says

    I made these last night and they turned out perfectly – best GF muffins I’ve made yet! I used brown sugar, canola oil and Bob’s Red Mill all purpose GF baking flour. Will definitely be making again.

  39. Annie Robison says

    These were absolutely divine! I am not GF so I subbed out the flour with whole wheat pastry flour and for extra oomph I subbed the applesauce for vegan vanilla yogurt!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe subs, Annie! We are glad you enjoyed these muffins!

  40. Maureen says

    Have you ever made a bread pudding recipe with some GF bread and coconut milk? I can’t seem to find a recipe for that and I have a lot of end of Loaves I want to get rid off. And I don’t want bread crumbs. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’ve made bread pudding in our cookbook but it wasn’t GF. However I think it could be! I’ll add it to my list.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maureen! We don’t have one yet but I’ll definitely add it to the recipe request list!

  41. Rayshaun Bledsoe says

    Would Bob Red Mill’s Gluten Free 1-to-1 flour work instead of the DIY gluten free flour blend? And if so, do I still need to add the almond and oat flour?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think that should work, but I’d recommend still adding the almond and oat flour. Let us know how it goes!

  42. Shelley says

    Perfect for brunch. Tastes unhealthy in a good way but I knew they were healthy! I used almond meal that I blitzed a few times in food processor first and grape seed oil in place of coconut. Will definitely be making these again.

  43. JJ says

    Made these with cashew flour instead of almond and the gf flour blend, and with honey instead of maple syrup and sugar. Put 30% more apple. I made these for my 4-year old son but I don’t think he is going to get any as I am eating them all. Thanks so much for the recipe – results are wonderful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle! Yes, another reader had success with using all-purpose flour! If you give it a try, report back on how it goes!

  44. Hilary says

    I just made these and swapped chia seed for flax and they were delicious!! I’m so excited to have a new go-to muffin that I know my son will love. Thank you so much!!

  45. Samira says

    I made these this afternoon and they are DELICIOUS!! I combined the flax eggs in a different bowl so I could let them sit but totally spaced out and had to add them last. It made no difference to the taste of texture and they still turned out beautifully. Thanks for creating such a resilient recipe!

  46. Elżbieta says

    This is the best recipe ever! Thank you, thank you so much!
    I made this muffins and tasted them, after that I felt like in heaven… It so delicious, so good and simple.
    I made my own millet and almond flour and it was so easy.

  47. Océ says

    Woaw !!
    Made these with 2 chicken eggs, white sugar, and almond meal instead of almond flour. And it was a SUCCESS !!!!!
    Even my non-GF non-vegan boyfriend, whose quite skeptical about vegan food, found them better than the regular chocolate muffins he usually cooks :-)
    NAILED IT :-)

  48. Christine says

    I just made these muffins, and they are absolutely delicious. THE best gluten free muffins I’ve ever tasted. Thank you for sharing this recipe : )

  49. Suki says

    wow Mrs. Dana, I cannot believe how superb these muffins turned out !! And I soOoOo enjoyed revealing to everyone who indulged that they are vegan/gluten-free ((-:

    10/10 would make again

  50. Lynda says

    I made these with almond butter in place of the coconut oil, they are a new family favorite, thank you!

  51. Renee says

    Usually love everything on this site but I am not a fan of these muffins and will not make again. Loved the moisture/density, but despite following the recipe exactly, there were some off flavors that prevented the muffins from satisfying my chocolate muffin/cake craving. I am guessing it was partially due to the use of coconut sugar (maybe date paste would be a better option?). They were also missing that rich chocolate goodness. Maybe melted chocolate would be a good addition (common in most chocolate cake/muffin recipes) and maybe (balsamic?) vinegar to enhance the flavors… Maybe they were just too healthy for what I was looking for given that so many others seemed to really like them!

  52. Megan says

    I’m raising a six and nine year old set of gluten free vegans (doctors orders for a kidney disease they both have) and this evening I felt like a rockstar! I even got a “best mom ever.” This recipe will definitely become a regular in our meal planning line up. Thank you ❤️ P.s. My husband would like to send his thanks as well, as he usually ends up on dish duty. One bowl is extra fabulous

  53. Stephanie Kaiser says

    These are AMAZING!! Like so good. Omitted the almond flour because I didnt have any and they still were great.

  54. Karina says

    My favorite! Thank you for bringing my food joy back, I seriously wish I could give you a huge hug. You are a miracle worker!

  55. David Diskin says

    Any substitutes for all of the sugar containing ingredients. There are numerous scientifically backed studies showing sugar is the main cause of most of our health problems today. Thanks.

  56. Tara Tirabassi says

    I just made these for my kids and they were a huge hit! I didn’t have any applesauce on hand so I used mashed ripe bananas. Also I used my special “kid trick” and blended a couple big handfuls of spinach with the almond milk before I added it – the kids can’t even taste it! :)

  57. Jocelyn says

    To make this non-gf, shall I just substitute all the flower for whole wheat or white and keep the oats?

  58. Erin says

    Since we can’t have almonds, would you suggest substituting the almond flour with more oat flour or more GF blend? Thanks!

  59. Sam says

    I made these last night and they came out pretty bitter. It was definitely an error I made but I can’t figure out what it could be. I think my cao is not unsweetened, do you think that could make it bitter?

    Thanks !

  60. Cat says

    I made a double batch this weekend because I knew they would not last long with my family. I am sure glad I did because we all enjoyed them. They are so good and rich. I will be making these again soon. Thank you for the recipe!

  61. Carly says

    THESE ARE AMAZING! I topped mine with a whole walnut (because why not?). They are super moist and remind me of those chocolate muffins from Costco, but not as sweet or unhealthy. A definite WIN!

    Also made those 1 bowl banana nut muffins 3 times in 2 weeks #drooling.

    My question is … when does the minimalist baker not produce the most amazing recipes ?!?! <3

  62. Torie says

    I made these last night and they were so delicious! Everyone loved them! Followed the recipe to a T and they were moist and the flavor was so delicious! Looove your recipes! Thank you! ?

  63. Lonnie says

    I just made these using some leftover cake flour, some leftover coconut flour, and almond meal and they are delicious (kind of ugly though… my sweet husband called them “rustic”). Next time I will put some frosting on them or make the batter a bit thinner so they smooth out when cooking. Thank you, Dana, for all the wonderful recipes you share. I haven’t had a bad one yet!

  64. Dana Bishopp says

    SO SO good! I didn’t add maple syrup and decreased the amount of sugar, and they were still delicious and definitely didn’t taste “healthy” ;) Oh, and I used water instead of almond milk, and whole wheat flour.


  65. Tonya says

    I made these over the weekend and they were awesome! It felt like a guilty pleasure because they taste more like a brownie than a muffin (to me). Thank you so much for sharing!

  66. Samantha says

    I whipped these up for my boyfriend to take as a snack while he’s out of town 2 week training course! I had all the ingredients on hand and they came together in no time at all! The boyfriend gave them his chocolate loving seal of approval! Another wonderful recipe, thanks Dana :)

  67. Anne says

    These are unbelievable. The look on my husband’s face after the first bite was pure joy!
    I made a few changes/substitutions if anyone wants to try them:
    – used 2TBls whole flax seed before grinding, so was slightly more flax
    – No maple syrup
    – Organic cane sugar instead of coconut sugar
    – Less salt
    – Rice milk instead of almond milk
    – Pamela’s for the GF flour blend
    – Added cinnamon
    – And made into mini muffins – which were done in approx. 17 min.

      • Anne says

        It looks like I can’t include a product link here, so just look up Pamela’s gluten free pancake and baking mix.
        It’s great to have on hand. I store my open bag in the fridge.
        You can either get it on line or they probably have it at a Whole Foods or co-op near you.
        It does have baking soda and powder already in it, so sometimes I adjust for that. But mostly it works out great.
        Good luck!

  68. Angela Lauzon says

    Wow! Divine! So moist. Thanks for the excellent recipe. The only substitutions I made were to substitute light spelt flour for the gluten-free flour and white sugar for the coconut sugar as I didn’t have any in. Again-wow!

  69. elisa says

    These are beauties! Made them yesterday using 1/2 cup oat flour, 1/2 cup brown rice flour and 1/3 almond flour. The texture is perfect – light, spongy, crumbly with a slight crusty top. Perfect, Dana, thank you.

  70. Grace says

    Just made these… omg so delicious! I love all of your muffin recipes! They never fail me, even when I make an absurd amount of substitutions because I need chocolate NOW and don’t have all the ingredients on hand. Thanks for another winner!

    Here are the subs I made for anyone interested:
    Honey instead of maple syrup (I only used 3 tbl because the honey I have is pretty strong)
    Granulated sugar instead of coconut
    Unsweetened soy milk instead of almond
    3 tbl coconut flour instead of 1/4 cup oat flour

  71. Trisha says

    Just made these and they are ahhmazing! Hubby (who is not vegan or g/f) agrees and can’t get enough. Only sub I made was using chia instead of flax seeds (flax intolerance) and it worked like a charm. Thank you!!

    • C says

      Maple syrup can be subbed with any moist sweetener; honey, concentrated fruit juice, even corn syrup. All of these are pretty cheap, but the fruit juice is by far the most nutritious option.

      Coconut sugar isn’t much different than cane sugar, or you can use any other dry sweetener including sugar alcohols. Date sugar is the most nutritious option, followed by dark brown sugar (raw or processed). White sugar, brown sugar, or raw sugar sold by an ethnic store are the cheapest.

      Dates can sub for both, because it has an intermediate moistness, but the flavor can be too much if used all by itself. It’s also not particularly cheap. It is very nutritious though.

      So, balancing price at the supermarket and nutrition, I’d use concentrated fruit juice and brown sugar.

  72. Frankie says

    Diving head first into these muffins that really are cupcakes! They turned out so fluffy, moist and absolutely delicious. 10/10 would recommend.

  73. Kathy says

    I am very skeptical about vegan and gluten free baking, as I always seem to mess up recipes and end up throwing out full batches of messed up recipes, wasting ingredients. But I decided to try making these and SUCCESS FINALLY!! These are delicious and amazing and I had no idea V and GF chocolate muffins could taste so good!! They are perfectly moist and fluffy inside, I could eat the entire batch in one sitting!

  74. LARA MORAKHIA says

    made these muffins today exact to the recipe but used pistachio milk instead of almond milk -awesome, fluffy and moist

  75. Shaylea says

    Do you know what I could use as a substitute for maple syrup?? I can’t have sweeteners other than coconut sugar and stevia which is really difficult for a girl with a sweet tooth!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Yes! If ever you see a recipe that calls for a flax egg, feel free to use a chicken egg if not vegan!

  76. Melissa Thurnhofer @ So Much Yum says

    Oh yay! I’ve been anxiously awaiting these after your post mentioning you needed to try making chocolate chocolate chip muffins! So excited to try these!

  77. Katie says

    Omg! Swoon. I saw this recipe and immediately made them. I’m not gluten free so I just 1 1/3 cup of all purpose flour and I also used a chia egg instead. They are lovely!!

  78. Elaine says

    I’d also like to know what to substitute for the almond flour and also the applesauce. Food allergies here too. Thanks!

    • Colleen says

      Hi, I’ve tried a number of Dana’s recipes subbing ground pumpkin seeds (pepitas) for the almond meal and any milk for the almond milk. Everything has turned out amazing. My particular fave is the vegan carrot and apple. Good luck!

      • Lauren says

        Thank you for this!! Have a nut allergy as well! Have you ever tried to substitute cassava flour for nut flours in her recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! In substituting the almond flour perhaps a mix of GF blend and oat flour? Let me know how it goes!

  79. Cassie says

    I made these this morning and they are amazing! They don’t taste healthy… they taste like cake! Next time, I might add a chocolate frosting to make them dessert and swoon-worthy. I’m not gluten free so I used 1/2 cup AP flour and 1/2 cup oat flour.

  80. Noreen says

    I’ve been searching for a vegan chocolate chip muffin that include cocoa powder for month with no luck. I made the Fudgy Vegan Beet Cupcakes early this week and will make these once they’re gone – – which should be soon!

  81. Joyce says

    I can’t pin any of your recipes :( tried several browsers (chrome, safari) but it’s not working. Maybe it’s just me though..

  82. Gail says

    I can’t tell you how much I appreciate the effort you take to include gram weight along with your volume measurements for baking. Volume measurements seem to throw off my baking efforts. I have gotten to the point where I will not try a new baking recipe without weight measurements.

  83. Natalie says

    These look heavenly! I really want to try the vegan carrot and apple ones you listed as well – 2 of my favourite flavours together!

    – Natalie